Summary
This comprehensive review, published in Comprehensive Reviews in Food Science and Food Safety, systematically examines the chemical oxidation mechanisms affecting all eight B vitamins within food systems. It characterises how co-occurring food chemistry processes — including lipid oxidation, protein oxidation, and Maillard reactions — interact with and exacerbate B vitamin losses during processing and storage. The review also evaluates the influence of food matrix properties on vitamin stability and surveys evidence-based preservation strategies aimed at mitigating these losses.
UK applicability
Although not geographically specific, the findings are broadly applicable to UK food manufacturing, fortification policy, and nutritional labelling contexts, where regulatory frameworks such as those overseen by the Food Standards Agency require accurate accounting of micronutrient retention through processing.
Key measures
B vitamin stability; oxidation susceptibility; matrix effects on vitamin degradation; preservation efficacy of processing and storage interventions
Outcomes reported
The review reports on the oxidative degradation pathways of all eight B vitamins, examining how lipid oxidation, protein oxidation, and Maillard reactions interact with vitamin stability across different food matrices and processing conditions.
Topic tags
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